Afghan Eggplant Recipe

Here is one of Grandma’s favorite very delicious dishes from Afghanistan!

Frying pan, olive oil for sautéing (We use the green/gold Middle Eastern Olive Oil with sediment on the bottom)

1 large eggplant

1 large tomato

1 large sweet green pepper

4 oz thick Greek yoghurt

1 clove garlic minced

Dash of cayenne pepper

Heat olive oil in pan to a medium heat.

Peel and slice eggplant as thin as possible and sauté.

Thinly slice onion, tomato and pepper. Add to eggplant.

In a small bowl, mix the yoghurt with garlic and cayenne and set aside. DO NOT refrigerate.

Place cooked eggplant and veggies on a platter, pour yoghurt sauce over it and serve. Eat with pita bread, a grain such as rice or as a side dish with meat, fish or fowl.

Click here to download a copy of the Afghan Eggplant recipe